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Tiropita, a handpie, lemon olive oil cake, bougatsa, asian eggplants, purple bell peppers, small snacking peppers, jalapenos, red onions, yellow chanterelles, donut peaches, grapes, and 25 lbs of regular peaches.
The 25lb (about 11 kg) of regular peaches are because of a bag sale -- pay $30, fill a bag with as many peaches it will hold. I'm processing half of them now, because even with picking harder peaches to fill my bag, a lot of them got banged up on the walk home.
I'm going to make several batches of peach salsa this week, so I'm blanching, peeling, and chopping peaches and then putting them in containers in 4lb lots for the fridge, so that I can make a batch every night. I'll probably have to get more hot peppers, unless I want to try cooking peach salsa with shishito peppers or New Mexico green chiles, of which I have an abundant crop this year. I don't seem to have enough fish peppers to go around, and there weren't any at the market either.
The 25lb (about 11 kg) of regular peaches are because of a bag sale -- pay $30, fill a bag with as many peaches it will hold. I'm processing half of them now, because even with picking harder peaches to fill my bag, a lot of them got banged up on the walk home.
I'm going to make several batches of peach salsa this week, so I'm blanching, peeling, and chopping peaches and then putting them in containers in 4lb lots for the fridge, so that I can make a batch every night. I'll probably have to get more hot peppers, unless I want to try cooking peach salsa with shishito peppers or New Mexico green chiles, of which I have an abundant crop this year. I don't seem to have enough fish peppers to go around, and there weren't any at the market either.
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Peach salsa is delicious and I'm about to put the first batch on the stove, since I'm just home from getting another dozen pint jars from the hardware store.